When I was younger I had a terrible run in with a cold & watery butternut squash soup that almost ruined me altogether. I know that sounds a smidge dramatic, but that stuff was just not good. Ever since then I had been terrified to be in the same room as another stomach turning butternut squash soup. Then, a few years back, in a cooking lab in college, we had a fall themed menu and I got put in charge of the butternut squash soup.Read More
Fall is the season of soups. Soups come in all flavors and textures. There are sweet soups and savory soups, chunky soups and smooth soups, different soups for different moods and different occasions. Vegetables are plentiful and the air is crisp. A smooth, hot soup is the perfect companion on these cool autumn nights warming you from head to toe. There isn’t much else one needs on a November night except a group of good friends and maybe a crispy grilled cheese.Read More
THE BASE: an acorn squash, not quite as sweet as butternut and the perfect shape for stuffing.
THE STUFFING: sweet apples & figs, crispy bacon, and fried sage
This dish gives you fruits and veggies all built in. Pair it with a good source of protein like an ooey gooey over easy egg or some pulled chicken, and it's like you're having your cake and eating it too... except it's squash... not cake.
Sweet & Savory Acorn Stuffed Squash
- 1 acorn squash, cut in half, seeds scooped out
- olive oil
- 3 slices applewood smoked bacon, diced
- fresh sage
- 2 celery stalks, diced
- 1 small onion, diced
- 1 apple, cored and diced
- 2 fresh figs, diced
- 3/4 cup whole wheat bread crumbs (or gluten free)
- 1 egg
- salt and pepper
Preheat the oven to 450 degrees F. Place your acorn squash halves in a baking dish, drizzle with olive oil, and roast until tender/soft (about 35 minutes).
While the squash is roasting cook bacon over medium heat on the stove. When fragrant and crispy add in the onions, celery, and fresh sage. Let all this cook, stirring frequently until the celery is tender. Add in the chopped up apples and figs. Cook for another 3 or 4 minutes just to soften everything up and then transfer to a large bowl.
In the large bowl mix in the breadcrumbs, egg, salt, and pepper.
When the squash is roasted, remove it from the oven and divide the mixture up between the two halves. Then stick the mixture back into the oven until mixture is set. If the top browns too much before the middle is set then put tin foil over the halves while they bake.